I finally did it. After many, many attempts to devise the most delicious enchilada recipe ever, I have finally perfected it. Not every recipe in TAA's kitchen is a winner right out of the gate. While that would be the most time-effective way to write a recipe, sometimes it's just necessary to work with it a little to get it just right. And in this case, the recipe couldn't be simpler.

Many months ago, I had posted a recipe for Chicken Enchiladas on the old site, but that was before I was photographing my food and before I discovered how much better they could be. And if you noticed that I'm really into Mexican crema lately, it's because...well, I am. Plus, doesn't it sound pretty? Crema. It's my new obsession. I could pretty much eat it on anything.

Lean ground beef (or turkey), reduced fat cheddar cheese and whole wheat tortillas make this dish on the healthier side without sacrificing an ounce of flavor. After testing many, many brands of enchilada sauce, I have found the only one that I'd trust (a direct quote from my mom) to make this recipe off the charts - Old El Paso Mild Enchilada Sauce. Typically I recommend using whatever you can find or have on hand and try very hard not to be a snob about ingredients...but not this time. For the perfect enchiladas, it must be Old El Paso! Trust me on this please! Otherwise you may end up with a tray of lackluster and not-so-great tasting enchiladas, as Shaun and I have many a time before this.

Preheat oven to 350. Meanwhile, in a skillet, cook ground meat until browned, seasoning with salt, cumin and chili powder. Once browned, add in a splash of the enchilada sauce and the can of chopped green chilis. Mix together.

Pour just a bit of enchilada sauce into the bottom of the baking dish and spread around to cover. Fill each tortilla with a bit of the beef mixture, roll them up and place in the dish. Luckily, you can't really screw this part up since it will all cook into a delicious cheesy, beefy mixture! Yum!

Top with the remainder of the enchilada sauce and lots of shredded cheddar cheese.

Cover with aluminum foil and bake until the cheese is melted and bubbly, about 25 minutes. Meanwhile, make the crema.

In a small mixing bowl, combine the yogurt, mayonnaise, cumin and salt. Mix well and serve a dollop along side your smokin' hot enchilada!

So there it is. After many a tray of enchiladas, I finally found the perfect version. Who knew it was so easy? And the crema gives this dish that extra oomph, taking it up a notch with such a simple twist. Forget the sour cream. Now that I've found this crema mixture, I'm never going back!

So what do you think? Is there a dish that you've made many times and have finally found the perfect version? Or a dish that you constantly alter? Or one that you still can't seem to get right? Do tell!